Japanese Noodle & Shiitake Soup
This Asian soup is fragrant with fresh ginger; shiitake mushrooms, spinach and soba noodles make it satisfying.
- 8 ounces dried soba (buckwheat) noodles
- 8 cups reduced-sodium chicken broth
- 1 tablespoon finely grated fresh ginger
- 4 ounces fresh shiitake mushrooms, stems removed, slivered (about 1 cup)
- 2 tablespoons sake, or mirin (see Note)
- 2 tablespoons reduced-sodium soy sauce, or tamari
- 1 tablespoon rice vinegar
- 2 tablespoons miso, (see Note)
- 1 cup packed spinach leaves, washed, dried and coarsely chopped
- 4 scallions, finely chopped
- 1/4 cup grated daikon radish, (see Note)
- Bring at least 3 quarts water to a boil in a large pot. Slowly add soba. When water returns to a boil, add 1/2 cup cold water. Repeat steps of returning water to a boil and adding cold water 2 or 3 times, until the noodles are just tender. (It will take 5 to 7 minutes total.) Drain and rinse with cold water, working your fingers through the strands to separate them. Set aside.
- Combine broth and ginger in the large pot and bring to a boil. Reduce the heat to medium-low, add mushrooms and simmer for 8 minutes. Add sake (or mirin), soy sauce (or tamari) and vinegar.
- Whisk a ladleful of the broth with miso in a small bowl to dissolve it; return the mixture to the pot, along with spinach. Simmer for 2 minutes more and remove from the heat. Divide the noodles among soup bowls and ladle the soup over the top. Garnish with scallions and daikon.
Tips & Notes
- Notes: Mirin is a sweet, low-alcohol rice wine essential in Japanese cooking. Look for it in your supermarket with the Asian or gourmet ingredients.
- Miso is fermented bean paste made from barley, rice or soy-beans. It is available in different colors; in general, the lighter the color, the more mild the flavor. Look for miso alongside the refrigerated tofu in the market. It will keep, in the refrigerator, for more than a year.
- Daikon is a long, white radish; it can be found in Asian groceries and most natural-foods stores. Commercially prepared pickled daikon radish can be found in Asian markets.
Per serving: 150 calories; 1 g fat (1 g sat, 0 g mono); 5 mg cholesterol; 27 g carbohydrates; 9 g protein; 1 g fiber; 685 mg sodium; 150 mg potassium.
Carbohydrate Servings: 2
Exchanges: 1 1/2 starch, 1 vegetable
More From EatingWell
If you work out in the morning, refuel with one of these...
Our healthy Labor Day recipes are a delicious way to...
One-pot recipes are the perfect solution for easy weeknight...
Our healthy stir-fry recipes are full of fiber-rich...
Packed with a bounty of nutrients as well as fiber, green...
Store-bought packaged foods can make cooking or baking easier...
Whether grilled, seared, broiled, baked or made into burgers...
Whether you’re roasting beets, serving them sliced on a salad...
Celebrate summer with our summer dessert recipes made with...In the dog days of summer, you don’t have to turn on your stove...
When summer tomatoes from backyard gardens and farmstands hit...
In celebration of EatingWell's 10th anniversary we picked our...
These easy weeknight suppers are inspired by the bountiful...
Take advantage of summer's bounty of fresh produce with these...
Muffin tins are great for making more than just muffins,...
Use your charcoal grill or gas grill for more than just...
- Ease of Preparation
- Total Time
- 45 minutes or less
- 8 or more
- Entertaining, casual
- Type of Dish